Successive tare scale system and method

ABSTRACT

This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added.

FIELD OF THE DISCLOSURE

This disclosure relates to a system configured to determine massesand/or weights of individual ingredients added to a dish duringpreparation.

BACKGROUND

Systems for generating electronic recipes are known. Systems fordisplaying electronic recipes during meal preparation are known. Suchsystems typically rely on direct input from users for recipe creationand/or step by step advancement through a displayed recipe during mealpreparation. For example, users may type each ingredient and itscorresponding quantity into a computer to create an electronic recipe.Users may indicate via a mouse, a touchscreen, a voice command, or agesture that a previous recipe step is complete and the next recipe stepis ready to begin.

SUMMARY

One aspect of the disclosure relates to a system configured to determinemasses, weights, and/or other quantities of individual ingredients addedto a food dish during preparation. At least some of the components ofthe system may be configured to be used in a food preparation area(e.g., a kitchen). The system may include a scale, a client computingdevice, external resources, and/or other components. The system may beconfigured to weigh individual ingredients of the dish as theingredients are added to the dish. The system may be configured todetermine the individual mass and/or weight of each ingredient based onthe masses and/or weights of individual ingredients previously added tothe dish and/or a current mass and/or weight of the dish as a giveningredient is added.

It should be noted that describing the functionality of the system usingingredients during the preparation of a food dish is not intended to belimiting. The system may be used to weigh/measure masses and/or weightsof other objects for other reasons. For example, the system may be usedto weigh screws, nails, and bolts purchased at a hardware store. Thesystem may be configured to determine the individual mass and/or weightof each group of purchased items based on the masses and/or weights ofthe groups previously placed on the scale, and/or a current mass and/orweight of a group of items as the items are placed on the scale.

Responsive to the user finishing preparation of the dish, the system mayfacilitate electronic storage of the individual ingredients, thecorresponding masses and/or weights of the individual ingredients in thedish, and/or other information in an electronic recipe. The system maybe configured to determine nutritional information for the recipe basedon the ingredients, the masses and/or weights of the ingredients, and/orother information. The electronic recipe may be stored locally on theclient computing device, stored on an external database, shared viasocial media (e.g., Facebook, Twitter), distributed via email, sharedvia text message, and/or shared in other ways. In some implementations,the electronic recipe may be stored in third party applications (e.g.,Evernote) and/or stored in proprietary formats. In some implementations,information related to the electronic recipe may be used for dataaggregation.

In some implementations, the system may be configured such that theelectronic recipe may be edited by a user before storage and/or sharing.Editing may include editing text, adding photos and/or video, adding weblinks, directly integrating the electronic recipe with otherapplications (e.g., Instagram, Pinterest, etc.), and/or othercustomization.

In some implementations, the system may be used during preparation of adish according to an existing electronic recipe. The system may beconfigured such that a user may enter and/or select the existingelectronic recipe for preparation. The existing electronic recipe may bestored locally on the client computing device, stored in an externaldatabase, accessed via the internet and/or other networks, and/or beretrieved from other sources. The system may be configured to prompt auser to cease adding individual ingredients to the dish duringpreparation of the existing electronic recipe. The prompts may be basedon current masses and/or weights of the ingredients added to the dishduring preparation, target masses and/or weights of the individualingredients specified in the electronic recipe, and/or otherinformation.

In some implementations, the system may be configured to customize theexisting electronic recipe entered and/or selected by the user.Responsive to the user adding more and/or less of one or moreingredients than the amounts specified by the existing electronicrecipe, the system may customize the existing electronic recipe toreflect the actual masses and/or weights of the individual ingredientsadded to the dish. The system may facilitate electronic storage and/orsharing of the customized recipe.

The scale may be configured to generate output signals conveyinginformation related to the masses and/or weights of the individualingredients added to the dish. The scale may be located in and/or near afood preparation area. The scale may include surfaces configured to bewiped off and/or cleaned, touch sensitive and/or physical buttons thatmay be utilized by a user whose finger may be dirtied by foodpreparation, and/or other features of a scale designed for use in a foodpreparation area. In some implementations, the full surface area of thescale may be touch sensitive. In some implementations, the scale may beportable. In some implementations, the scale may be controlled via theclient computing device.

The client computing device may be configured such that a user mayaccess the system via the client computing device. The client computingdevice may include a user interface, one or more processors, electronicstorage, and/or other components. By way of non-limiting example, agiven client computing device may include one or more of a desktopcomputer, a laptop computer, a handheld computer, a tablet computingplatform, a NetBook, a smartphone, and/or other computing platforms.

The user interface may be configured to receive entry and/or selectionof ingredient information indicating which individual ingredient iscurrently being added to the dish during preparation. In someimplementations, the user interface may be configured to receive entryand/or selection of an electronic recipe for preparation by the user.The electronic recipe may specify target masses and/or weights of theindividual ingredients in the dish.

The processor may be configured to execute computer program modules. Thecomputer program modules may include an ingredient module, a massmodule, a recipe module, a nutrition module, a customization module,and/or other modules.

The ingredient module may be configured to obtain ingredient informationindicating which individual ingredient is currently being added to thedish. The ingredient information may be obtained from a user via theuser interface, obtained via the external resources, and/or obtained viain other ways. In some implementations, the ingredient module may beconfigured such that obtaining the ingredient information via theexternal resources may include reading, scanning, and/or opticallyrecognizing information that identifies an individual ingredient. Forexample, the external resources may include a scanner configured torecognize a bar code and/or other identifying information included onthe packaging of an individual ingredient. The external resources mayinclude optical recognition equipment configured to optically recognizeindividual ingredients.

The mass module may be configured to determine the masses and/or weightsof the individual ingredients added to the dish. The determinations maybe based on the output signals from the scale. The mass and/or weightdeterminations for the individual ingredients may be made by the massmodule without intervention via the scale and/or the client computingdevice by the user. The mass and/or weight determinations for theindividual ingredients may be made with the previously added ingredientsstill on the scale as a current ingredient is being added to the dish.

The recipe module may be configured to facilitate electronic storage ofthe individual ingredients and/or the corresponding masses and/orweights of the individual ingredients added to the dish in an electronicrecipe. The electronic recipe may be stored locally on the clientcomputing device, stored remotely via the external resources, and/orstored in other locations. In some implementations, the recipe modulemay be configured to facilitate sharing of the electronic recipe viasocial media (e.g., Facebook, Twitter), distribution of the electronicrecipe via email, posting of the electronic recipe to a blog and/orother websites, sharing of the electronic recipe via text message,and/or sharing in other ways

In some implementations, the recipe module may be configured tofacilitate entry, selection, viewing, and/or following of previouslystored electronic recipes via the user interface. The electronic recipesmay specify target masses and/or weights of individual ingredients in adish. In some implementations, the recipe module may be configured to,responsive to the masses and/or weights of the individual ingredientsadded to the dish reaching the target masses and/or weights of theindividual ingredients specified by the recipe, control the userinterface to prompt the user to cease adding the individual ingredients.

The nutrition module may be configured to determine nutritionalinformation for the dish. The nutrition module may be configured todetermine nutritional information for the dish based on the individualingredients, the masses and/or weights of the ingredients added to thedish, nutritional information stored on the client computing device,nutritional information stored via the external resources, and/or otherinformation.

In some implementations, the nutrition module may be configured suchthat users can customize what nutritional information to display on adashboard displayed via the user interface. The nutrition module may beconfigured such that users can set nutritional goals. The nutritionmodule may be configured to cause the user interface to notify a userwhen a dish reaches a nutritional threshold amount (e.g., a maximumnumber of calories). In some implementations, the nutrition module maybe configured such that the nutritional information may be displayed viathe user interface as a numerical index. Displaying the nutritionalinformation as a numerical index may make the nutritional informationeasier to understand (e.g., a numerical index may simplify a nutritionlabel associated with a dish and/or recipe).

The customization module may be configured to customize the previouslystored electronic recipes. The customization module may be configured tocustomize the previously stored electronic recipes responsive to themasses and/or weights of the individual ingredients added to the dishnot matching the target masses of the individual ingredients specifiedby the previously stored electronic recipe. The customization module maybe configured to customize a given electronic recipe to reflect theactual masses of the individual ingredients added to the dish duringpreparation. In some implementations, the customization module may beconfigured to customize an electronic recipe based on user input via theuser interface. For example, a user may specify that the recipe shouldbe scaled (e.g., doubled, halved, etc.). The customization module may beconfigured to adjust the masses and/or weights of each ingredient in therecipe based on the user input. In some implementations, a user mayspecify that a specific ingredient should not be used. The customizationmodule may adjust the masses and/or weights of the other ingredients inthe recipe, add new ingredients, remove additional ingredients, and/ormake other changes to the recipe based on the user specification.

These and other features, and characteristics of the present technology,as well as the methods of operation and functions of the relatedelements of structure and the combination of parts and economies ofmanufacture, will become more apparent upon consideration of thefollowing description and the appended claims with reference to theaccompanying drawings, all of which form a part of this specification,wherein like reference numerals designate corresponding parts in thevarious figures. It is to be expressly understood, however, that thedrawings are for the purpose of illustration and description only andare not intended as a definition of the limits of the invention. As usedin the specification and in the claims, the singular form of “a”, “an”,and “the” include plural referents unless the context clearly dictatesotherwise.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a system configured to determine masses, weights,and/or other quantities of individual ingredients added to a food dishduring preparation.

FIG. 2 illustrates a scale on a table during preparation of a dish.

FIG. 2A illustrates a view of a graphical user interface displayed to auser by a user interface that facilitates entry and/or selection ofingredient information by a user.

FIG. 2B illustrates a view of a graphical user interface displayed to auser by a user interface that facilitates electronic storage of recipes;entry, selection, viewing, and/or following of previously storedelectronic recipes; nutritional information associated with a recipe;and/or a dashboard.

FIG. 3 illustrates a method for determining masses of individualingredients added to a dish during preparation.

FIG. 4 illustrates a method for prompting a user to cease addingindividual ingredients to a dish during preparation.

DETAILED DESCRIPTION

FIG. 1 illustrates a system 10 configured to determine masses, weights,and/or other quantities of individual ingredients added to a food dishduring preparation. At least some of the components of system 10 may beconfigured to be used in a food preparation area (e.g., a kitchen).System 10 may include a scale 12, a client computing device 14, externalresources 32, and/or other components. System 10 may be configured toweigh individual ingredients of the dish as the ingredients are added tothe dish. System 10 may be configured to determine the individual massand/or weight of each ingredient based on the masses and/or weights ofindividual ingredients previously added to the dish and/or a currentmass and/or weight of the dish as a given ingredient is added.

For example, system 10 may be utilized while preparing a salad. The usermay place a bowl and/or other containers on scale 12 and begin to addingredients of the salad to the bowl. In some implementations, scale 12may be configured to hold the ingredients without a bowl and/or othercontainers. In some implementations, system 10 may be configured suchthat the mass/weight of the bowl may be manually and/or automaticallyremoved from the running weight of a dish measured by scale 12.

The user may indicate which ingredient is being added to the salad via auser interface 16 of client computing device 14. Responsive to the userindicating that a first ingredient (e.g., lettuce) has finished beingadded to the salad and that a second ingredient (e.g., carrots) willbegin to be added to the salad, system 10 may determine a total weightof the first ingredient and begin to determine the weight of the secondingredient. System 10 may determine the weight of the second ingredientas it is added to the salad by, for example, subtracting the totalweight of the first ingredient from a current total weight of the salad.

In some implementations, system 10 may be configured to automaticallydetect than an object (e.g., a bowl, an additional ingredient, etc.) hasbeen placed on scale 12 without any indication from the user. Forexample, system 10 may determine that a bowl has been placed on scale 12and automatically tare the scale before a first ingredient is added to adish.

Responsive to the user finishing preparation of the dish, system 10 mayfacilitate electronic storage of the individual ingredients, thecorresponding masses and/or weights of the individual ingredients in thedish, and/or other information in an electronic recipe. System 10 may beconfigured to determine nutritional information for the recipe based onthe ingredients, the masses and/or weights of the ingredients, and/orother information. The nutritional information may include, for example,information related to calories, vitamins, minerals, and/or nutritionalinformation related to the individual ingredients added to the dish. Theelectronic recipe may be stored locally on client computing device 14,stored on an external database, shared via social media (e.g., Facebook,Twitter), distributed via email, shared via text message, and/or sharedin other ways.

In some implementations, system 10 may be used during preparation of adish according to an existing electronic recipe. System 10 may beconfigured such that a user may enter and/or select the existingelectronic recipe for preparation. The existing electronic recipe may bestored locally on client computing device 14, stored in an externaldatabase, accessed via the internet and/or other networks, and/or beretrieved from other sources. System 10 may be configured to prompt auser to cease adding individual ingredients to the dish duringpreparation of the existing electronic recipe. The prompts may be basedon current masses and/or weights of the ingredients added to the dishduring preparation, target masses and/or weights of the individualingredients specified in the electronic recipe, and/or otherinformation. Responsive to the mass and/or weight of a given ingredientreaching a corresponding target mass and/or weight, user interface 16may be controlled to prompt the user to cease adding the giveningredient to the dish.

In some implementations, system 10 may be configured to customize theexisting electronic recipe entered and/or selected by the user.Responsive to the user adding more and/or less of one or moreingredients than the amounts specified by the existing electronicrecipe, system 10 may customize the existing electronic recipe toreflect the actual masses and/or weights of the individual ingredientsadded to the dish. System 10 may facilitate electronic storage and/orsharing of the customized recipe.

Scale 12 may be configured to generate output signals conveyinginformation related to the masses and/or weights of the individualingredients added to the dish. Scale 12 may be located in and/or near afood preparation area. A food preparation area may include a kitchen, acountertop, a table, a food specific (e.g., no nuts) preparation surfaceon a countertop and/or table, and/or other food preparation areas. Assuch, scale 12 may include surfaces configured to be wiped off and/orcleaned, touch sensitive and/or physical buttons that may be utilized bya user whose finger may be dirtied by food preparation, and/or otherfeatures of a scale designed for use in a food preparation area. In someimplementations, the whole surface area of scale 12 may be touchsensitive. In some implementations, scale 12 may be portable such that auser may move scale 12 from one food preparation area to another and/ormove scale 12 within a food preparation area. Scale 12 may be poweredvia AC power (e.g., a typical three-prong power outlet), powered viabatteries, and/or powered via other sources. In some implementations,scale 12 may be controlled via client computing device 14. As describedabove, the individual ingredients may include, for example, a firstingredient (e.g., lettuce), a second ingredient (e.g., carrots), and/oradditional ingredients. The second ingredient and/or any otheradditional ingredients may be added successively to the dish after thefirst ingredient.

In some implementations, a bowl and/or other preparation tools (e.g., aplate, a cup, a tray) may be placed on the scale to hold the individualingredients as they are added to the dish. In some implementations,scale 12 is configured to receive, hold, and weigh the individualingredients without additional preparation tools.

By way of a non-limiting example, FIG. 2 illustrates scale 12 on a table50 during preparation of a dish. Client computing device 14 is locatedon table 50 near scale 12. A first ingredient 52 (e.g., onions) has beensliced and placed into bowl 54 on scale 12. A second ingredient 56(e.g., tomatoes) is on table 50 waiting to be cut and placed into bowl54. In the example shown in FIG. 2, scale 12 is battery powered. Scale12 and client computing device 14 communicate wirelessly. The user mayindicate via user interface 16 that first ingredient 52 is being addedto bowl 54 and then indicate that second ingredient 56 is being placedinto bowl 54. User interface 16 may display the weights of theindividual ingredients to the user as the individual ingredients areadded to bowl 54 on scale 12.

Returning to FIG. 1, it should be noted that the use of terms such as“mass”, “weight”, and/or other terms related to an amount of theindividual ingredients throughout the present disclosure is not intendedto be limiting. In some implementations, scale 12 may be configured togenerate output signals related to a volume, a physical form (e.g., abushel and/or an ear of corn), and/or other measures of the individualingredients added to a dish.

Client computing device 14 may be configured such that a user may accesssystem 10 via client computing device 14. Client computing device 14 mayinclude user interface 16, one or more processors 18, electronic storage30, and/or other components. In some implementations, client computingdevice 14 may be configured to communicate with one or more externalresources 32 according to a client/server architecture. By way ofnon-limiting example, a given client computing device 14 may include oneor more of a desktop computer, a laptop computer, a handheld computer, atablet computing platform, a NetBook, a smartphone, and/or othercomputing platforms.

In some implementations, client computing device 14 may be configured tocommunicate with scale 12 according to a peer-to-peer architecture, aclient/server architecture, and/or other architectures. Client computingdevice 14 and/or scale 12 may include communication lines, or ports toenable the exchange of information with a network, other computingplatforms (e.g., one or more other client computing devices 14), and/orother devices. In some implementations, communication between clientcomputing device 14, scale 12, external resources 32, and/or othercomponents of system 10 may be wireless and/or via wires. For example,client computing device 14 may communicate with scale 12 wirelessly viaa Wi-Fi network, via Bluetooth® technology, and/or other wirelesstechnology. In some implementations, client computing device 14 maycommunicate with scale 12 via a wired USB connection, for example.

User interface 16 may be configured to receive entry and/or selection ofingredient information indicating which individual ingredient iscurrently being added to the dish during preparation. For example, theingredient information may indicate whether the first ingredient, thesecond ingredient, and/or other ingredients are being added to the dish.Receiving entry and/or selection of ingredient information may include auser typing the name of an ingredient via a key pad and/or a keyboard,selecting (e.g., via a mouse and/or a touchscreen) an ingredient from alist of ingredients, selecting a picture of an ingredient, and/or otherentry and/or selection. In some implementations, user interface 16and/or external resources 32 may be configured such that receiving entryand/or selection of the ingredient information may include reading,scanning, and/or optically recognizing information that identifies anindividual ingredient. For example, external resources 32 and/or clientcomputing device 14 may include a scanner controlled via user interface16 that are configured to recognize a bar code and/or other identifyinginformation included on the packaging of an individual ingredient.External resources 32 and/or client computing device 14 may includeoptical recognition equipment controlled via user interface 16 that isconfigured to optically recognize individual ingredients.

In some implementations, user interface 16 may be configured to receiveentry and/or selection of an electronic recipe for preparation by theuser. The electronic recipe may specify target masses and/or weights ofthe individual ingredients in the dish. For example, the electronicrecipe may specify a first target mass for the first ingredient and asecond target mass for the second ingredient. The existing electronicrecipe may be stored locally on client computing device 14, stored in anexternal database, accessed via the internet and/or other networks,and/or be retrieved from other sources. User interface 16 may beconfigured such that a user may navigate through electronic folders, theinternet, and/or other electronic storage areas to locate, view, and/orselect a desired recipe.

User interface 16 may be configured to provide an interface betweenclient computing device 14 and the user through which the user mayprovide information to and receive information from system 10. Thisenables data, cues, results, and/or instructions and any othercommunicable items, collectively referred to as “information,” to becommunicated between the user and system 10.

Examples of interface devices suitable for inclusion in user interface16 include a touch screen, a keypad, touch sensitive and/or physicalbuttons, switches, a keyboard, knobs, levers, a display, speakers, amicrophone, an indicator light, an audible alarm, a printer, and/orother interface devices. In some implementations, user interface 16includes a plurality of separate interfaces. In some implementations,user interface 16 includes at least one interface that is providedintegrally with client computing device 14.

It is to be understood that other communication techniques, eitherhard-wired or wireless, are also contemplated by the present disclosureas user interface 16. For example, the present disclosure contemplatesthat user interface 16 may be integrated with a removable storageinterface provided by client computing device 14. In this example,information may be loaded into client computing device 14 from removablestorage (e.g., a smart card, a flash drive, a removable disk) thatenables the user to customize the implementation of client computingdevice 14. Other exemplary input devices and techniques adapted for usewith client computing device 14 as user interface 16 include, but arenot limited to, an RS-232 port, RF link, an IR link, modem (telephone,cable or other). In short, any technique for communicating informationwith client computing device 14 is contemplated by the presentdisclosure as user interface 16.

Processor 18 may be configured to execute computer program modules. Thecomputer program modules may be configured to enable an expert and/oruser associated with a given client computing device 14 to interfacewith scale 12 and/or external resources 32, and/or provide otherfunctionality attributed herein to client computing device 14. Thecomputer program modules may include an ingredient module 20, a massmodule 22, a recipe module 24, a nutrition module 26, a customizationmodule 28, and/or other modules.

Ingredient module 20 may be configured to obtain ingredient informationindicating which individual ingredient is currently being added to thedish. The ingredient information may be obtained from a user via userinterface 16, obtained via external resources 32, and/or obtained via inother ways. For example, the ingredient information may indicate whetherthe first ingredient, the second ingredient, and/or other ingredientsare being added to the dish. Ingredient module 20 may be configured toobtain the ingredient information by causing user interface 16 todisplay one or more views of a graphical user interface to a user. Theone or more views may include selectable images, a textual informationentry field, and/or other information that facilitates entry and/orselection of ingredient information by the user. For example, ingredientmodule 20 may cause user interface 16 to display selectable pictures ofvarious ingredients. Responsive to the user selecting one of thedisplayed pictures, ingredient module 20 may obtain ingredientinformation indicating that the ingredient displayed in the selectedpicture is being added to the dish. As another example, ingredientmodule 20 may obtain ingredient information that corresponds to the nameof an ingredient typed by a user into the textual information entryfield.

FIG. 2A illustrates a view 200 of a graphical user interface displayedto a user by user interface 16 (not shown in FIG. 2A) that facilitatesentry and/or selection of ingredient information by the user. View 200may be presented to a user in the food preparation area via clientcomputing device 14 (as shown in FIG. 2), for example. In someimplementations, view 200 may include a textual information entry field202, a visual information field 204, and/or other fields.

In some implementations, textual information entry field 202 may beconfigured such that a user may type the name of an ingredient and/orinformation related to an ingredient into field 202 via user interface16. Visual information field 204 may include individual images 206 ofpossible ingredients for selection by the user and/or other information.The individual images may be associated with ingredients in a list ofpossible ingredients stored in external databases that are part ofexternal resources 32, for example. In some implementations, the name ofthe ingredient typed into field 202 may be the ingredient information.In some implementations, ingredient module 20 may be configured toobtain the ingredient information via a search of the external databasesfor ingredients that correspond to the ingredient information enteredinto field 202 and/or the ingredients associated with the imagesselected from field 204.

The description of the information presented by the different fields 202and/or 204 described herein is for illustrative purposes, and is notintended to be limiting, as any of fields 202, 204, and/or other fieldsmay provide more or less information than is described. For example, oneor more of fields 202 and/or 204 may be eliminated, and some or all ofits information may be provided by other ones of fields 202, 204, and/orother fields not shown in FIG. 2A.

Returning to FIG. 1, in some implementations, ingredient module 20 maybe configured such that obtaining the ingredient information viaexternal resources 32 may include reading, scanning, and/or opticallyrecognizing information that identifies an individual ingredient. Forexample, external resources 32 may include a scanner configured torecognize a bar code and/or other identifying information included onthe packaging of an individual ingredient. In some implementations,obtaining the ingredient information via external resources 32 mayinclude sensing presence of an individual ingredient on or near scale12, client computing device 14, and/or other components of system 10.For example, external resources 32 may include one or more sensorsconfigured to detect presence of radio frequency identification (RFID)tags in the packaging of an ingredient and/or other sensors configuredto detect presence of other markers in the individual ingredientsthemselves.

Mass module 22 may be configured to determine the masses and/or weightsof the individual ingredients added to the dish. The determinations maybe based on the output signals from scale 12. The mass and/or weightdeterminations for the individual ingredients may be made by mass module22 without intervention via scale 12 and/or client computing device 14by the user. For example, the user does not need to manually tare scale12 after adding a first ingredient and before adding a secondingredient. The mass and/or weight determinations for the individualingredients may be made with the previously added ingredients still onscale 12 as a current ingredient is being added to the dish. Forexample, responsive to the obtained ingredient information indicatingthat the first ingredient is being added to the dish, mass module 22 maydetermine a first mass and/or weight of the first ingredient. Responsiveto the obtained ingredient information indicating that the secondingredient is being added to the dish (e.g., with the first ingredientstill on scale 12), mass module 22 may determine a second mass and/orweight of the second ingredient. The second mass and/or weight of thesecond ingredient may be based on the first mass of the first ingredientand a total mass of the dish.

In some implementations, mass module 22 may be configured such thatdetermining the second mass and/or weight of the second ingredient basedon the first mass and/or weight of the first ingredient and a total massand/or weight of the dish includes determining a mass and/or weight ofthe second ingredient by subtracting a total mass and/or weight of thefirst ingredient from a total mass and/or weight of the dish. In someimplementations, mass module 22 may be configured to tare scale 12before each individual ingredient is added to the dish. For example,mass module 22 may be configured to tare scale 12 before the firstindividual ingredient is added to the dish and before the secondindividual ingredient is added to the dish. In some implementations,mass module 22 may be configured such that the masses and/or weights ofthe individual ingredients are current running totals of the massesand/or weights of the individual ingredients added to the dish duringpreparation.

Recipe module 24 may be configured to facilitate electronic storage ofthe individual ingredients and/or the corresponding masses and/orweights of the individual ingredients added to the dish in an electronicrecipe. The electronic recipe may be stored locally on client computingdevice 14, stored remotely via external resources 32 (e.g., in anelectronic recipe data base stored on an external server), stored in athird party application (e.g., Evernote), stored in a proprietaryformat, and/or stored in other locations. In some implementations,information related to the stored electronic recipe may be used for dataaggregation. In some implementations, recipe module 24 may be configuredto facilitate sharing of the electronic recipe via social media (e.g.,Facebook, Twitter), distribution of the electronic recipe via email,posting of the electronic recipe to a blog and/or other websites,sharing of the electronic recipe via text message, and/or sharing inother ways. For example, a chef may utilize system 10 whileexperimenting with one or more new dishes. Recipe module 24 mayfacilitate electronic storage of the ingredients and correspondingmasses and/or weights of the ingredients in each new dish as a series ofelectronic recipes. Recipe module 24 may facilitate posting one or moreof the newly stored recipes on a blog associated with the chef.

In some implementations, recipe module 24 may be configured such thatthe electronic recipe may be edited by a user before storage and/orsharing. Editing may include editing text, adding photos and/or video,adding web links, directly integrating the electronic recipe with otherapplications (e.g., Instagram, Pinterest, etc.), and/or othercustomization.

In some implementations, recipe module 24 may be configured such thatthe electronic recipe may include pictures of the dish, videos of thedish and/or preparation of the dish, and/or other information. In someimplementations, recipe module 24 may facilitate uploading of pictures,videos, and/or other information via user interface 16. In someimplementations, the electronic recipes may be stored with a standardformat. The standard format may make it easier for a user to view apreviously stored recipe during dish preparation, for example.

In some implementations, recipe module 24 may be configured tofacilitate entry, selection, viewing, and/or following of previouslystored electronic recipes via user interface 16. Facilitating thefollowing of a previously stored electronic recipe may includefacilitating a step-by-step progression through recipe preparation. Insome implementations, the previously stored electronic recipes may begenerated via system 10 as described above. In some implementations, thepreviously stored electronic recipes may include electronic recipesgenerated by other methods, electronic recipes stored in externaldatabases (e.g., external resources 32), recipes stored locally onclient computing device 14, recipes accessed via a network (e.g., theinternet), and/or other recipes. The electronic recipes may specifytarget masses and/or weights of individual ingredients in a dish. Forexample, a given electronic recipe may specify a first target massand/or weight for a first ingredient and/or a second target mass and/orweight for a second ingredient. Recipe module 24 may be configured tocause user interface 16 to display a selected electronic recipe to auser while the user is adding ingredients to a dish according to thedisplayed recipe.

In some implementations, recipe module 24 may be configured to,responsive to the masses and/or weights of the individual ingredientsadded to the dish reaching the target masses and/or weights of theindividual ingredients specified by the recipe (the masses and/orweights being determined as described herein), control user interface 16to prompt the user to cease adding the individual ingredients. Forexample, responsive to the mass and/or weight of the first ingredientreaching the first target mass and/or weight of the first ingredient,recipe module 24 may control user interface 16 to prompt the user tocease adding the first ingredient. Responsive to the mass and/or weightof the second ingredient reaching the second target mass and/or weightof the second ingredient, recipe module 24 may control user interface 16to prompt the user to cease adding the second ingredient. As describedabove, the mass and/or weight of the second ingredient may be determinedbased on the mass and/or weight of the first ingredient and a total massand/or weight of the dish. Prompting the user may include, for example,displaying a visual message via user interface 16, sounding an audiblealarm via client computing device 14, and/or other prompts.

In some implementations, recipe module 24 may be configured tofacilitate electronic storage of the recipes by causing user interface16 to display one or more views of the graphical user interface to auser. Recipe module 24 may be configured to facilitate entry, selection,viewing, and/or following of previously stored electronic recipes viathe graphical user interface and/or the one or more views. FIG. 2Billustrates a view 250 of a graphical user interface displayed to a userby user interface 16 (not shown in FIG. 2B) that facilitates electronicstorage of recipes; entry, selection, viewing, and/or following ofpreviously stored electronic recipes; nutritional information associatedwith a recipe; and/or a dashboard. View 250 may be presented to a userin a food preparation area via client computing device 14 (as shown inFIG. 2), for example. In some implementations, view 250 may include arecipe storage field 252, a recipe selection field 254, a recipe displayfield 256, and/or other fields.

In some implementations, recipe storage field 252 may be configured suchthat a user may select a recipe for electronic storage, enter a titlename for recipe to be stored, enter a textual summary of the recipe, addimages, add video, select a storage location and/or perform otheractions related to storing the recipe. Recipe selection field 254 may beconfigured to allow a user to electronically navigate to a desiredrecipe, select the desired recipe, search for a recipe by entering atextual description of the recipe, and/or perform other actions relatedto selection of a desired recipe.

Recipe display field 256 may be configured to display a selected recipeto a user. The recipe may displayed such that all of the recipe stepsare visible in field 256 at the same time, such that one recipe step isdisplayed at a time, and/or some combination thereof. Recipe field 256and/or user interface 16 may be configured such that a user may navigatefrom recipe step to recipe step by way of a sliding gesture on userinterface 16 in field 256, for example. Field 256 may be configured todisplay images, video, and/or other information related to the selectedrecipe. Field 256 may be configured to be controlled to prompt the userto cease adding an ingredient to a dish as described herein. In someimplementations, recipe display field 256 may display nutritionalinformation associated with the recipe. In some implementations, recipedisplay field 256 and/or view 250 as a whole may present a dashboard toa user. The dashboard may present a summary and/or overview of anelectronic recipe, progression through preparation of an electronicrecipe, and/or other information.

The description of the information presented by the different fields252, 254, and/or 256 described herein is for illustrative purposes, andis not intended to be limiting, as any of fields 252, 254, 256, and/orother fields may provide more or less information than is described. Forexample, one or more of fields 252, 254, and/or 256 may be eliminated,and some or all of its information may be provided by other ones offields 252, 254, 256, and/or other fields not shown in FIG. 2B.

Returning to FIG. 1, nutrition module 26 may be configured to determinenutritional information for the dish. Nutrition module 26 may beconfigured to determine nutritional information for the dish based onthe individual ingredients, the masses and/or weights of the ingredientsadded to the dish, nutritional information stored on client computingdevice 14, nutritional information stored via external resources 32,and/or other information. In some implementations, external resources 32may include a nutritional information database accessed by nutritionmodule 26 to determine the nutritional information. The nutritionalinformation may include, for example, information related to calories,vitamins, minerals, a nutritional index, a nutritional summary,nutritional goals, an analysis of the nutritional information, aproprietary format, and/or other nutritional information related to theindividual ingredients added to the dish. Nutrition module 26 mayassociate the determined nutritional information with a correspondingrecipe for the dish stored by recipe module 24. In some implementations,the electronic recipe and the associated nutritional information may bestored in the same electronic file. For example, a future user may viewthe nutritional information of a stored electronic recipe and decidewhether or not to prepare the dish based on the nutritional information.In some implementations, nutrition module 26 may be configured tofacilitate presentation of the nutritional information for a givenrecipe via user interface 16.

In some implementations, the nutritional information may includeinformation related to specific dietary labels, allergens, and/or otherinformation. The allergens may include, for example, foods such asdairy, shellfish, tree nuts, peanuts, and/or other food and/or drinkallergens. The specific dietary labels may include vegetarian, vegan,gluten free, kosher, and/or other dietary labels. In someimplementations, nutrition module 26 may determine the informationrelated to specific dietary labels, allergens, and/or other informationso that a user may be notified of the specific dietary labels and/orallergens associated with a given recipe prior to preparing the dish. Insome implementations, nutrition module 26 may determine the informationrelated to specific dietary labels, allergens, and/or other informationso that recipes may be sorted according to their associated dietarylabels, allergens, and/or other information. In some implementations,nutrition module 26 may cause user interface 16 to alert a user ofspecific information related to allergens and/or dietary labelsresponsive to the user viewing a given recipe via user interface 16.

For example, nutrition module 26 may determine that one or more of theindividual ingredients added to the dish (e.g., peanut oil) and thenstored in an electronic recipe are known allergens. Nutrition module 26may cause user interface 16 to alert the user to the known allergen whenthe user views the electronic recipe. As another example, a user maysort recipes stored in an external recipe database (e.g., externalresources 32) to find gluten free dishes based on nutritionalinformation previously determined by nutrition module 26 and stored withthe recipes in the database.

In some implementations, nutrition module 26 may be configured such thatusers can customize what nutritional information to display on adashboard displayed via user interface 16. Nutrition module 26 may beconfigured such that users can set nutritional goals. Nutrition module26 may be configured to cause user interface 16 to notify a user when adish reaches a nutritional threshold amount (e.g., a maximum number ofcalories). In some implementations, nutrition module 26 may beconfigured such that the nutritional information may be displayed viauser interface 16 as a numerical index. Displaying the nutritionalinformation as a numerical index may make the nutritional informationeasier to understand (e.g., a numerical index may simplify a nutritionlabel associated with a dish and/or recipe).

Customization module 28 may be configured to customize the previouslystored electronic recipes. Customization module 28 may be configured tocustomize the previously stored electronic recipes responsive to themasses and/or weights of the individual ingredients added to the dishnot matching the target masses of the individual ingredients specifiedby the previously stored electronic recipe. Customization module 28 maybe configured to customize a given electronic (e.g., previously storedvia recipe module 24, accessed via the internet, etc.) recipe to reflectthe actual masses of the individual ingredients added to the dish duringpreparation.

In some implementations, customization module 28 may be configured tofacilitate electronic storage of the customized electronic recipe. Thecustomized electronic recipe may be stored locally on client computingdevice 14, stored remotely via external resources 32 (e.g., in anelectronic recipe data base stored on an external server), and/or storedin other locations. In some implementations, customization module 28 maybe configured to facilitate sharing of the electronic recipe via socialmedia (e.g., Facebook, Twitter), distribution of the electronic recipevia email, posting of the electronic recipe to a blog and/or otherwebsites, sharing of the electronic recipe via text message, and/orsharing in other ways. In some implementations, customization module 28may be configured to associate the customized recipe with the previouslystored electronic recipe.

For example, a second user may select a first user's previously storedelectronic recipe for preparation (e.g., facilitated by recipe module24). The second user may begin adding the first ingredient until theweight of the first ingredient (e.g., determined via scale 12 and/ormass module 22) reaches the target weight for that ingredient and theuser is prompted to cease adding the first ingredient (e.g., via userinterface 16 and/or recipe module 24). The user may then add the secondingredient to the dish but cease adding the ingredient before beingprompted to do so. The user may add a third ingredient to the dish in anamount that exceeds the target in the recipe (even though system 10 mayhave prompted the user to cease adding the third ingredient when thetarget was reached). Customization module 28 may be configured tofacilitate electronic storage of the customized electronic recipe thatreflects the actual amounts of the ingredients added to the dish.Customization module 28 may be configured to associated the customizedrecipe with the previously stored electronic recipe by, for example,changing a filename of the electronic recipe to reflect the name of thefirst user and the name of the second user (e.g., user two's version ofuser one's salad).

In some implementations, customization module 28 may be configured tocustomize an electronic recipe based on user input via user interface16. For example, a user may specify that the recipe should be scaled(e.g., doubled, halved, etc.). Customization module 28 may be configuredto adjust the masses and/or weights of each ingredient in the recipebased on the user input. In some implementations, a user may specifythat a specific ingredient should not be used. Customization module 28may adjust the masses and/or weights of the other ingredients in therecipe, add new ingredients, remove additional ingredients, and/or makeother changes to the recipe based on the user specification.

Electronic storage 30 may comprise electronic storage media thatelectronically stores information. The electronic storage media ofelectronic storage 30 may comprise one or both of system storage that isprovided integrally (i.e., substantially non-removable) with system 10and/or removable storage that is removably connectable to system 10 via,for example, a port (e.g., a USB port, a firewire port, etc.) or a drive(e.g., a disk drive, etc.). Electronic storage 30 may comprise one ormore of optically readable storage media (e.g., optical disks, etc.),magnetically readable storage media (e.g., magnetic tape, magnetic harddrive, floppy drive, etc.), electrical charge-based storage media (e.g.,EPROM, RAM, etc.), solid-state storage media (e.g., flash drive, etc.),and/or other electronically readable storage media. Electronic storage30 may store software algorithms, information (e.g., an electronicrecipe) determined by processor 18, and/or other information thatenables system 10 to function properly. Electronic storage 30 may be (inwhole or in part) a separate component within system 10, or electronicstorage 30 may be provided (in whole or in part) integrally with one ormore other components of system 10 (e.g., client computing device 14,processor 18).

External resources 32 may include sources of information (e.g., anelectronic recipe database, a nutritional information database), one ormore servers outside of system 10 (e.g., one or more servers associatedwith a social network), a network (e.g., the internet), electronicstorage, equipment related to Wi-Fi technology, equipment related toBluetooth® technology, data entry devices, scanning equipment, sensors,and/or other resources. External resources 32 may include opticalrecognition equipment configured to optically recognize individualingredients. In some implementations, some or all of the functionalityattributed herein to external resources 32 may be provided by resourcesincluded in system 10. External resources 32 may be configured tocommunicate with client computing device 14 and/or other components ofsystem 10 via wired and/or wireless connections, via a network (e.g., alocal area network and/or the internet), via cellular technology, viaWi-Fi technology, and/or via other resources. For example, recipe module24 may access an electronic recipe database that is part of externalresources 32 via the internet. As another example, a bar code scannerthat is part of external resources 32 may communicate with clientcomputing device 14 via a removable wired connection (e.g., a USBconnection).

Processor 18 may be configured to provide information processingcapabilities in system 10. As such, processor 18 may comprise one ormore of a digital processor, an analog processor, a digital circuitdesigned to process information, an analog circuit designed to processinformation, a state machine, and/or other mechanisms for electronicallyprocessing information. Although processor 18 is shown in FIG. 1 as asingle entity, this is for illustrative purposes only. In someimplementations, processor 18 may comprise a plurality of processingunits. These processing units may be physically located within the samedevice (e.g., client computing device 14), or processor 18 may representprocessing functionality of a plurality of devices operating incoordination (e.g., client computing device 14 and scale 12). Processor18 may be configured to execute modules 20, 22, 24, 26, and/or 28 bysoftware; hardware; firmware; some combination of software, hardware,and/or firmware; and/or other mechanisms for configuring processingcapabilities on processor 18.

It should be appreciated that although modules 20, 22, 24, 26, and 28are illustrated in FIG. 1 as being co-located within a single processingunit, in implementations in which processor 18 comprises multipleprocessing units, one or more of modules 20, 22, 24, 26, and/or 28 maybe located remotely from the other modules (e.g., such as within scale12). The description of the functionality provided by the differentmodules 20, 22, 24, 26, and/or 28 described herein is for illustrativepurposes, and is not intended to be limiting, as any of modules 20, 22,24, 26, and/or 28 may provide more or less functionality than isdescribed. For example, one or more of modules 20, 22, 24, 26, and/or 28may be eliminated, and some or all of its functionality may be providedby other modules 20, 22, 24, 26, and/or 28. As another example,processor 18 may be configured to execute one or more additional modulesthat may perform some or all of the functionality attributed below toone of modules 20, 22, 24, 26, and/or 28. In some implementations, oneor more of modules 20, 22, 24, 26, and/or 28 may be executed by aprocessor incorporated in scale 12, external resources 32, and/or othercomponents of system 10.

FIG. 3 illustrates a method 300 for determining masses of individualingredients added to a dish during preparation. FIG. 4 illustrates amethod 400 for prompting a user to cease adding individual ingredientsto a dish during preparation. The operations of method 300 and/or 400presented below are intended to be illustrative. In someimplementations, method 300 and/or 400 may be accomplished with one ormore additional operations not described, and/or without one or more ofthe operations discussed. Additionally, the order in which theoperations of method 300 and/or 400 are respectively illustrated in FIG.3 and/or FIG. 4 and described below is not intended to be limiting.

In some implementations, method 300 and/or 400 may be implemented in oneor more processing devices (e.g., a digital processor, an analogprocessor, a digital circuit designed to process information, an analogcircuit designed to process information, a state machine, and/or othermechanisms for electronically processing information). The one or moreprocessing devices may include one or more devices executing some or allof the operations of method 300 and/or 400 in response to instructionsstored electronically on an electronic storage medium. The one or moreprocessing devices may include one or more devices configured throughhardware, firmware, and/or software to be specifically designed forexecution of one or more of the operations of method 300 and/or 400.

Referring to FIG. 3 and method 300, at an operation 302, output signalsconveying information related to masses of individual ingredients addedto a dish may be generated. The individual ingredients may include, forexample, a first ingredient and a second ingredient. The secondingredient may be added to the dish after the first ingredient.Operation 302 may be performed by a scale that is the same as or similarto scale 12 (shown in FIG. 1 and described herein). In someimplementations, the scale may receive, hold, and weigh the individualingredients.

At an operation 304, ingredient information indicating which individualingredient is currently being added to the dish may be obtained. Theingredient information may be obtained from a user via a user interface.The ingredient information may indicate whether the first ingredient orthe second ingredient is being added to the dish. Operation 304 may beperformed by a computer program module that is the same as or similar toingredient module 20 (shown in FIG. 1 and described herein).

At an operation 306, the masses of the individual ingredients added tothe dish may be determined. The mass determinations may be based on theoutput signals. Responsive to the obtained ingredient informationindicating that the first ingredient is being added to the dish, a firstmass of the first ingredient may be determined. Responsive to theobtained ingredient information indicating that the second ingredient isbeing added to the dish, a second mass of the second ingredient may bedetermined. The second mass of the second ingredient may be determinedbased on the first mass of the first ingredient and a total mass of thedish. In some implementations, the masses of the individual ingredientsadded to the dish are the weights of the individual ingredients added tothe dish. In some implementations, the scale may be tared before thefirst individual ingredient is added to the dish and/or before thesecond individual ingredient is added to the dish. In someimplementations, the weight of the second ingredient may be determinedby subtracting a total weight of the first ingredient from a totalweight of the dish. Operation 306 may be performed by a computer programmodule that is the same as or similar to mass module 22 (shown in FIG. 1and described herein).

At an operation 308, electronic storage, in the form of an electronicrecipe, of the individual ingredients and the corresponding masses maybe facilitated. In some implementations, the electronic recipe may beselected, viewed, and followed by a user via the user interface.Operation 308 may be performed by a computer program module that is thesame as or similar to recipe module 24 (shown in FIG. 1 and describedherein).

At an operation 310, nutritional information for the dish may bedetermined. The nutritional information may comprise information relatedto calories, vitamins, minerals, and/or other nutritional elements inthe individual ingredients added to the dish. In some implementations,the nutritional information may be presented to a user via the userinterface. Operation 310 may be performed by a computer program modulethat is the same as or similar to nutrition module 26 (shown in FIG. 1and described herein).

Referring to FIG. 4 and method 400, at an operation 402, output signalsconveying information related to actual masses of individual ingredientsadded to a dish may be generated. The individual ingredients mayinclude, for example, a first ingredient and a second ingredient. Thesecond ingredient may be added to the dish after the first ingredient.Operation 402 may be performed by a scale that is the same as or similarto scale 12 (shown in FIG. 1 and described herein). In someimplementations, the scale may receive, hold, and weigh the individualingredients.

At an operation 404, entry and/or selection of an electronic recipe forpreparation by a user may be received. The electronic recipe may specifytarget masses of the individual ingredients in the dish. For example,the electronic recipe may specify a first target mass for the firstingredient and a second target mass for the second ingredient. Operation404 may be performed by a user interface that is the same as or similarto user interface 16 (shown in FIG. 1 and described herein).

At an operation 406, entry and/or selection of ingredient informationmay be received from a user. The ingredient information may indicatewhich individual ingredient is currently being added to the dish duringpreparation. For example, the ingredient information may indicatewhether the first ingredient or the second ingredient is being added tothe dish. Operation 406 may be performed by a user interface that is thesame as or similar to user interface 16 (shown in FIG. 1 and describedherein).

At an operation 408, the actual masses of the individual ingredientsadded to the dish may be determined. The actual masses may be determinedbased on the output signals, and/or other information. The actual massesof the individual ingredients added to the dish may be the weights ofthe individual ingredients added to the dish. The weights of theindividual ingredients may be current running totals of the weights ofthe individual ingredients added to the dish during preparation.Operation 408 may be performed by a computer program module that is thesame as or similar to mass module 22 (shown in FIG. 1 and describedherein).

At an operation 410, the user interface may be controlled to prompt theuser to cease adding the individual ingredients. The user interface maybe controlled to prompt the user to cease adding the individualingredients responsive to the actual masses of the individualingredients added to the dish reaching the target masses of theindividual ingredients specified by the recipe. For example, responsiveto the actual mass of the first ingredient reaching the first targetmass of the first ingredient, the user may be prompted to cease addingthe first ingredient, remove any excess mass of the ingredient above thefirst target mass, and/or perform other actions. The user may beprompted to remove excess mass in order to maintain one or more ratiosbetween ingredients specified by a recipe and/or other sources of ratioinformation. Responsive to the actual mass of the second ingredientreaching the second target mass of the second ingredient, the user maybe prompted to cease adding the second ingredient. The actual mass ofthe second ingredient may be determined based on the actual mass of thefirst ingredient and a total mass of the dish. Operation 410 may beperformed by a computer program module that is the same as or similar torecipe module 24 (shown in FIG. 1 and described herein).

At an operation 412, the electronic recipe may be customized based onthe actual masses of the individual ingredients added to the dish.Responsive to the actual masses of the individual ingredients added tothe dish not matching the target masses of the individual ingredientsspecified by the recipe, the electronic recipe may be customized toreflect the actual masses of the individual ingredients added to thedish. In some implementations, the customized recipe may be storedelectronically. Operation 412 may be performed by a computer programmodule that is the same as or similar to user customization module 28(shown in FIG. 1 and described herein).

Although the present technology has been described in detail for thepurpose of illustration based on what is currently considered to be themost practical and preferred implementations, it is to be understoodthat such detail is solely for that purpose and that the technology isnot limited to the disclosed implementations, but, on the contrary, isintended to cover modifications and equivalent arrangements that arewithin the spirit and scope of the appended claims. For example, it isto be understood that the present technology contemplates that, to theextent possible, one or more features of any implementation can becombined with one or more features of any other implementation.

What is claimed is:
 1. A system configured to determine user-createdrecipes based on indications of individual ingredients added to a dishand determinations of masses of individual ingredients added to the dishduring preparation, the system comprising: a scale configured togenerate output signals conveying information related to the masses ofthe individual ingredients added to the dish, the individual ingredientsincluding a first ingredient and a second ingredient, the secondingredient being added to the dish after the first ingredient, and oneor more processors configured by machine-readable instructions to:obtain ingredient information indicating which individual ingredient iscurrently being added to the dish, the ingredient information obtainedfrom a user via a user interface, the ingredient information indicatingwhether the first ingredient or the second ingredient is being added tothe dish; determine the masses of the individual ingredients added tothe dish, the mass determinations based on the output signals from thescale, wherein, responsive to the obtained ingredient informationindicating that the first ingredient is being added to the dish,determine a first mass of the first ingredient, and responsive to theobtained ingredient information indicating that the second ingredient isbeing added to the dish, determine a second mass of the secondingredient based on the first mass of the first ingredient and a totalmass of the dish; and facilitate electronic storage of information thatindicates both the individual ingredients and the determined masses ofthe individual ingredients in the dish in a new electronic recipe, suchthat information indicating the first ingredient, the first mass of thefirst ingredient, second ingredient, and the second mass of the secondingredient is stored in the new electronic recipe.
 2. The system ofclaim 1, wherein the scale is configured to receive, hold, and weigh theindividual ingredients.
 3. The system of claim 2, wherein the masses ofthe individual ingredients added to the dish are the weights of theindividual ingredients added to the dish.
 4. The system of claim 2,wherein the one or more processors are further configured bymachine-readable instructions to tare the scale before the firstindividual ingredient is added to the dish and before the secondindividual ingredient is added to the dish.
 5. The system of claim 2,wherein the one or more processors are further configured bymachine-readable instructions to determine a weight of the secondingredient by subtracting a total weight of the first ingredient from atotal weight of the dish.
 6. The system of claim 1, wherein the newelectronic recipe is a customization of a previously stored electronicrecipe, wherein the previously stored electronic recipe includesinformation indicating the first ingredient, a predetermined third massof the first ingredient that is different from the first mass, thesecond ingredient, and a predetermined fourth mass of the secondingredient that is different from the second mass.
 7. The system ofclaim 1, wherein the one or more processors are further configured bymachine-readable instructions to facilitate selection, viewing, andfollowing of the stored new electronic recipe via the user interface. 8.The system of claim 1, wherein the one or more processors are furtherconfigured by machine-readable instructions to determine nutritionalinformation for the dish, the nutritional information comprisinginformation related to one or more of calories, vitamins, or minerals inthe masses of the individual ingredients added to the dish.
 9. Thesystem of claim 8, wherein the one or more processors are furtherconfigured by machine-readable instructions to facilitate presentationof the nutritional information for the dish via the user interface. 10.The system of claim 1, wherein the dish includes one or more of a plate,a bowl, a cup, or a tray.
 11. A method for determining user-createdrecipes based on indications of individual ingredients added to a dishand determinations of masses of individual ingredients added to the dishduring preparation, the method comprising: generating output signalsconveying information related to the masses of the individualingredients added to the dish, the individual ingredients including afirst ingredient and a second ingredient, the second ingredient beingadded to the dish after the first ingredient, and obtaining ingredientinformation indicating which individual ingredient is currently beingadded to the dish, the ingredient information obtained from a user via auser interface, the ingredient information indicating whether the firstingredient or the second ingredient is being added to the dish;determining the masses of the individual ingredients added to the dish,the mass determinations based on the output signals, wherein, responsiveto the obtained ingredient information indicating that the firstingredient is being added to the dish, a first mass of the firstingredient is determined, and responsive to the obtained ingredientinformation indicating that the second ingredient is being added to thedish, a second mass of the second ingredient is determined based on thefirst mass of the first ingredient and a total mass of the dish andelectronically storing information that indicates both the individualingredients and the determined masses of the individual ingredients inthe dish in a new electronic recipe, such that information indicatingthe first ingredient, the first mass of the first ingredient, secondingredient, and the second mass of the second ingredient is stored inthe new electronic recipe.
 12. The method of claim 11, furthercomprising receiving, holding, and weighing the individual ingredients.13. The method of claim 12, wherein the masses of the individualingredients added to the dish are the weights of the individualingredients added to the dish.
 14. The method of claim 12, furthercomprising taring the scale before the first individual ingredient isadded to the dish and before the second individual ingredient is addedto the dish.
 15. The method of claim 12, further comprising determininga weight of the second ingredient by subtracting a total weight of thefirst ingredient from a total weight of the dish.
 16. The method ofclaim 11, wherein the new electronic recipe is a customization of apreviously stored electronic recipe, wherein the previously storedelectronic recipe includes information indicating the first ingredient,a predetermined third mass of the first ingredient that is differentfrom the first mass, the second ingredient, and a predetermined fourthmass of the second ingredient that is different from the second mass.17. The method of claim 11, further comprising facilitating selection,viewing, and following of the stored new electronic recipe via the userinterface.
 18. The method of claim 11, further comprising determiningnutritional information for the dish, the nutritional informationcomprising information related to one or more of calories, vitamins, orminerals in the masses of the individual ingredients added to the dish.19. The method of claim 18, further comprising facilitating presentationof the nutritional information for the dish via the user interface. 20.The method of claim 11, wherein the dish includes one or more of aplate, a bowl, a cup, or a tray.
 21. A prompted recipe preparationsystem configured to determine user-created recipes based on promptsgiven to a user to cease adding individual ingredients to a dish duringpreparation, the system comprising: a scale configured to generateoutput signals conveying information related to masses of the individualingredients added to the dish, the individual ingredients including afirst ingredient and a second ingredient, the second ingredient beingadded to the dish after the first ingredient; a user interfaceconfigured to receive entry and/or selection of an electronic recipe forpreparation by the user, the electronic recipe specifying target massesof the individual ingredients in the dish, such that the electronicrecipe specifies a first target mass for the first ingredient and asecond target mass for the second ingredient, wherein the user interfaceis configured to receive entry and/or selection of ingredientinformation indicating which individual ingredient is currently beingadded to the dish during preparation, the ingredient informationindicating whether the first ingredient or the second ingredient isbeing added to the dish; and one or more processors configured bymachine-readable instructions to: determine the masses of the individualingredients added to the dish, the mass determinations based on theoutput signals from the scale; responsive to the masses of theindividual ingredients added to the dish reaching the target masses ofthe individual ingredients specified by the electronic recipe, controlthe user interface to prompt the user to cease adding the individualingredients, such that responsive to the mass of the first ingredientreaching the first target mass of the first ingredient, control the userinterface to prompt the user to cease adding the first ingredient, andresponsive to the mass of the second ingredient reaching the secondtarget mass of the second ingredient, control the user interface toprompt the user to cease adding the second ingredient, the mass of thesecond ingredient determined based on the mass of the first ingredientand a total mass of the dish; and responsive to the masses of theindividual ingredients added to the dish not matching the target massesof the individual ingredients specified by the electronic recipe,facilitate electronic storage of information that indicates both theindividual ingredients and the determined masses of the individualingredients in the dish in a new electronic recipe, such that responsiveto the determined mass of the first ingredient being a first mass thatis not the first target mass, and the determined mass of the secondingredient being a second mass that is not the second target mass,facilitate electronic storage of information indicating the firstingredient, the first mass of the first ingredient, the secondingredient, and the second mass of the second ingredient in the newelectronic recipe.
 22. The system of claim 21, wherein the scale isconfigured to receive, hold, and weigh the individual ingredients. 23.The system of claim 22, wherein the masses of the individual ingredientsadded to the dish are the weights of the individual ingredients added tothe dish.
 24. The system of claim 23, wherein the weights of theindividual ingredients are current running totals of the weights of theindividual ingredients added to the dish during preparation.
 25. Amethod for determining user-created recipes based on prompts given to auser to cease adding individual ingredients to a dish duringpreparation, the method comprising: generating output signals conveyinginformation related to masses of the individual ingredients added to thedish, the individual ingredients including a first ingredient and asecond ingredient, the second ingredient being added to the dish afterthe first ingredient; receiving entry and/or selection of an electronicrecipe for preparation by the user, the electronic recipe specifyingtarget masses of the individual ingredients in the dish such that theelectronic recipe specifies a first target mass for the first ingredientand a second target mass for the second ingredient, and receiving entryand/or selection of ingredient information indicating which individualingredient is currently being added to the dish during preparation, theingredient information indicating whether the first ingredient or thesecond ingredient is being added to the dish; determining the masses ofthe individual ingredients added to the dish, the mass determinationsbased on the output signals, responsive to the masses of the individualingredients added to the dish reaching the target masses of theindividual ingredients specified by the recipe, prompting the user tocease adding the individual ingredients, such that responsive to themass of the first ingredient reaching the first target mass of the firstingredient, the user is prompted to cease adding the first ingredient,and responsive to the mass of the second ingredient reaching the secondtarget mass of the second ingredient, the user is prompted to ceaseadding the second ingredient, the mass of the second ingredientdetermined based on the mass of the first ingredient and a total mass ofthe dish; and responsive to the masses of the individual ingredientsadded to the dish not matching the target masses of the individualingredients specified by the recipe, facilitating electronic storage ofinformation that indicates both the individual ingredients and thedetermined masses of the individual ingredients in the dish in a newelectronic recipe, such that responsive to the determined mass of thefirst ingredient being a first mass that is not the first target mass,and the determined mass of the second ingredient being a second massthat is not the second target mass, information indicating the firstingredient, the first mass of the first ingredient, the secondingredient, and the second mass of the second ingredient is stored inthe new electronic recipe.
 26. The method of claim 25, furthercomprising receiving, holding, and weighing the individual ingredients.27. The method of claim 26, wherein the masses of the individualingredients added to the dish are the weights of the individualingredients added to the dish.
 28. The method of claim 27, wherein theweights of the individual ingredients are current running totals of theweights of the individual ingredients added to the dish duringpreparation.
 29. The system of claim 1, wherein the user provides theingredient information without reference to a pre-existing recipe. 30.The system of claim 29, wherein the new electronic recipe is anexperimental recipe determined by the user during preparation.
 31. Themethod of claim 11, wherein the user provides the ingredient informationwithout reference to a pre-existing recipe.
 32. The method of claim 31,wherein the new electronic recipe is an experimental recipe determinedby the user during preparation.